The Kishu tangerine is a seedless, easy to peel variety. Measuring about two inches in diameter, the skin is very loose and the flesh is bright orange with a mild, sweet flavor.
Monterrey pears are a large variety from northern Mexico, botanically a cultivar of Pyrus pyrifolia. The Asian pear hybrid was selected from the tree of a popular southern Texas variety. Monterrey pears are a cross of European pear and a Japanese pear.
Red Anaheim Chile Peppers
Inventory, 10 lbs : 0
This item was last sold on : 10/29/17
Red Anaheim chile pepper has a long cone-like shape and vibrant red skin. Red Anaheim chile peppers are the ripe form of the green Anaheim chile. It's thick, smooth, shiny flesh offers a sweeter flavor than when green and immature. Its spice is milder than that of many hot chile peppers ranging only between 500 and 2500 Scoville units. As green Anaheim chiles turn red, the flavor moves from grassy earthy notes to a sweeter more complex flavor. Red Anaheim chiles deliver a medium sweet heat, a flavor which is enhanced by roasting.
Red Anaheim chiles are available in the summer months.
The Red Anaheim chile pepper, botanically a member of capsicum Annuum is the mature version of the popular green Anaheim chile pepper. Depending upon where it is grown it is also known as New Mexico chile pepper and California red chile pepper. When dried and powdered it is often sold as chile Colorado. The Anaheim pepper is one of the most common chile peppers grown in the United States today. The green variety is most commonly used fresh though the red has gained in popularity, both fresh and for use in its dried form.
Anaheim chiles are a common variety, the red being the fully mature pepper form. They can be roasted, peeled and seeded for use in numerous preparations such as casseroles, tacos, sandwiches and enchiladas. Dice roasted peppers and add a sweet and mildly spicy pepper flavor to salsas, sauces, cornbread, stews and soups. This variety in both green and red forms is easily stuffed and commonly used when preparing the classic dish of chile rellenos. Additionally the peppers can be pickled, grilled or dried. Fresh Red Anaheim chiles will keep refrigerated in a plastic bag for one to two weeks.
In the southwest United States when dried Red Anaheim chile peppers are used to make decorative, edible wreaths known as ristras.
The Anaheim chile pepper was first developed 1896 by a California rancher by the name of Emilio Ortega. Taking chile seeds from New Mexico to his home in Oxnard, California, Ortega was successful in cultivating the pods and in 1900 opened the first chile pepper cannery near Anaheim, California. This famous chile was then named "Anaheim" though today depending upon where it is grown it can be found marketed as both Anaheim and New Mexico chile pepper.
Restaurants currently purchasing this product as an ingredient for their menu.
|Pueblo||San Diego CA||858-490-6298|
Recipes that include Red Anaheim Chile Peppers. One is easiest, three is harder.
|Christopher Cina||Red Chile Posole|
|Food.com||Emeril's Homemade Pepper Sauce|
|Saveur||Peppers Stuffed with Feta|
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